liveonearth: (moon)
This pie recipe, adapted by NCNM's Ericha Clare, ND, MAc from Raw Food Made Easy: For 1 or 2 People, has surprising health benefits. Chocolate contains antioxidants, the avocados and nuts have healthy fats, and the dates are a great source of minerals. Plus, there is no refined sugar, no gluten, no dairy, and no eggs!
Expandrecipe behind cut )
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Here are Mark Bittman's three easy recipes for people who aren't exactly in the habit of making fresh whole food for themselves.

One could set off a heated argument with a question like, ''What are the three best basic recipes?'' but I stand behind these: a stir-fry, a chopped salad, and the basic combination of rice and lentils, all of which are easy enough to learn in one lesson. (''Lessons'' might be called ''recipes,'' and need no ''teacher'' beyond the written word.) Each can be varied in countless ways. Each is produced from basic building blocks that contain no additives, preservatives, trans fats, artificial flavorings or ingredients of any kind, or outrageous calorie counts; they are, in other words, made from actual food. The salad requires no cooking; the stir-fry is lightning fast; the rice-and-lentils, though cooked more slowly, requires minimal attention. The same can be said for other recipes, of course, but not for all of them, and certainly not for the food that most Americans rely upon most of the time.
liveonearth: (Default)

Christopher Hitchens may have throat cancer, but he still appreciates tea when it is properly made. He has learned, as I already well knew, that you cannot get a decent pot or cup of tea here in the US. And so he wrote an article for Slate about how to do it. All you Americans that think tea sucks, it is because here, it does. But made properly tea is amazing.
liveonearth: (Default)
Women who eat chocolate 1-3x/week have 26% less heart failure
Mostofsky E, Levitan EB, Wolk A, Mittleman MA. Chocolate intake and incidence of heart failure: a population-based prospective study of middle-aged and elderly women. Circ Heart Fail. 2010 Sep 1;3(5):612-6.
Expandrecipe )
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Great website here on nutrition of beets, right down to the cytokines and blood markers affected by some of the nutrients: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

I never used to eat beets. I bought my first beets to prep for my spring cleanse this year. I was eating smoothies of beet, celery and carrot. I think I'm going to learn a few more beet recipes. Got any?

ExpandNotes here. Beets lower IL-6, TNFalpha, CRP, homocysteine, 'bad' cholesterol & triglycerides, and increase 'good' cholesterol and glutathione peroxidase and glutathione S-transferase in the liver. This is all great news. )
liveonearth: (Default)
read slim book The Fasting Primer (her other book was The Nutrition Bible)
by Internationally Renowned Naturual Food and Health Expert
Dr Alvenia M. Fulton, naturopath
who was also a pastor, first woman to attend her seminary
she died at 92 in 1999 in Chicago
Expandthe rest, sorry I was slow to put it behind a cut )
liveonearth: (Default)
Ingredients for last night's new concoction:
green cabbage, chopped (1/4 head)
fresh jalapeno, slivered (1 pepper, seeds and stem removed)
fresh cilantro, stems and all, chopped (1 bunch)
sour cream (3 oz)
mayo (2 squirts)
ranch dressing dry mix (1/7 pkg)

Adjust amounts to suit yourself.
Mix the above ingredients and pile it on your buffalo burger.
YUM.
liveonearth: (Default)
Got my Oregon driver's license this morning. I passed the computerized driver's test with 82% correct. I didn't look at the rulebook, and took the test at high speed. The guy next to me had been working on it for a while, and when I started clicking up a storm next to him he sped up. The ones I missed were questions like "You should turn on your turn signal 50, 100, 150 or 200 feet before the turn?" I wanted to say "it depends".
ExpandMore )
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Decided to pull the rest of the lamb from the freezer and try making another red curry with it. Started with oil, onion, fresh celery leaves, garlic, got that all good and hot. Threw in meat, potato, carrot, salt & pepper, got that hot. Added cinnamon, bere bere chile, cumin and turmeric, and some more coconut oil to get the spices thoroughly saturated in oil. Got that hot. Added some hot water, a couple of chicken boullion cubes, the raisins, covered and left it to cook a good long time.
ExpandThe rest of the recipe )
liveonearth: (Default)
As you may guess from teh title and the sloppyt typing, my pointer finger is heavily bandaged. I had leftover leg of lamb from the 4th of July and carved off the rest of the meat. Thenn I simmered the bone, and pulled off the last few slivers of meat. The bone went to C's wolf dog. The slivers were simmered down to just meat and fat, then I added coconut oil, onions, garlic, and celery. After those had turned soft and translucent, I added potatoes and carrots, and also the spices. I started with salt and black pepper, and added some cinnamon and cumin. That's not a combination I have ever used before, but I found it in a recipe online. The recipe also called for ginger, but I didn't have any ginger. The dish smelled too strongly of cinnamon, which is not my favorite spice alone, even though Mercola says it helps modulate blood sugar levels. I started digging through the spice bin for something that would balance that cinnamon candy-ness.

I added some berebere chili powder from Ethiopia, and also some turmeric, which contains curcumin, the stuff that makes your food yellow and your cancer shrink. After the spices were heated in oil, I added some hot water and a lid, to cook the potatoes. I also threw in some raisins, a can of tomato sauce and the juice of a lemon. It started to smell good. I chopped some red pepper to throw in later. I chopped up some more lamb to add to the stew, and had chopped about half of the remainder when I missed the meat with my knife.
ExpandThe rest of the recipe and curried ruminations. )
liveonearth: (Default)
Yesterday I hosted a small party with European flavor at the Barn in Mountain Dell. Right around the block there was an all-American shindig complete with red, white and blue banners and propane grills filled with low quality meat products. I told my friends it was to be an "unamerican" celebration with no hot dogs, potato chips, flags, television, hamburgers, baked beans, apple pie, etc. We sat around under the apple tree beside the barn and talked.

The night before Jeff and I shopped for a few supplies and eschewed American wines, opting instead for Chilean and Australian. Food miles notwithstanding. My Italian neighbor C helped host the gathering, and we had guests from Germany and Canada, and a few United Statesians who aren't particularly proud of the way our nation is behaving in the world.

For food we had fresh melon and clementines, bruschetta, shish-kabobs of chicken and pork, a leg of lamb stuffed with garlic and rosemary, hummus and pita, and tabouleh made with the Andean grain quinoa, instead of bulgur wheat. I made a bottomless vat of punch that was only weakly alcoholic, so that we could drink copious amounts of it and not feel bad. It was hot out there.

The German guests were Gunther and Ingrid, a couple of elders I met while walking in the neighborhood. Gunther was injured in WWII while fighting for the Nazis, and was released from a French war camp because he wasn't 18 years old yet. He cornered one person after another with his nonstop stories, and was the life of the party.

ExpandThe Punch Recipe )
liveonearth: (Default)
I made it yesterday--improvising, as I generally do in the kitchen--and it turned out SO GOOD that I'm writing the recipe down for posterity. I am new to lamb and it entices me to experiment with spices that I have never used much. My specialty: the one pot meal.

ExpandIngredients: )

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